Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small bowl; gradually add milk, stirring with a whisk until well blended to form a slurry. Stir slurry into corn mixture, and bring to a boil. Cook for 3 minutes or until mixture thickens, stirring frequently. Stir in chicken, cilantro, salt, and black pepper.

NMKathy's Review

JackieVL's Review

getsjen's Review

This is a hearty, comforting chicken chowder. If you buy rotisserie chicken at the grocery store, that component becomes quite quick and convenient. The recipe takes about half a rotisserie chicken. I cannot eat peppers, so I leave out the jalapenos and spice up the flavor by adding red curry paste to it - about 1 1/2 teaspoons. I also increase the curry powder by using heaping versus leveld-off teaspoons. Because I am increasing the heat of the dish, I do not add the black pepper at the end - just a small pinch of salt. I substitute half a cup of light coconut milk for the 2% milk, which adds a bit more authenticity to the curry flavor. Finally, I nearly double the cilantro to better complement the increased curry flavor. Adding some flavor definitely helps! The chowder is plenty filling! Enjoy!

ChefAmandaLynn's Review

Delish, possibly the first soup from Cooking Light I have ever made that didn't need more salt. It was perfect just as written. However I didn't make the white chicken stock, I used Pacific brands Organic broth.

substance's Review

We liked this, my 4 year old loved it. I should have checked the measure on the corn, I just used the 7 ears I had and didn't pay attention to the 5c measure. I guess our beautiful Florida corn is much bigger than the ones used for testing by CL! I had a lot of corn and had to add more stock and curry. I also added about a tsp of bottled Thai red curry paste, because I knew my husband would say is was boring as written. Might add more next time. Gave it a bit extra depth. We'll do this one again.